New Tea

We think the best pairing for chocolate is properly prepared tea, and we keep a dozen carefully selected varieties to serve at our cafe. On a recent trip to Montréal, I returned with a few beautiful teas, including this bamboo-formed LaoBanZhang raw puerh from Ming Tao Xuan, and a cherry-sweet aged Bancha twig tea and brilliantly crisp sencha green, both from Cha DoRaku.

We serve our Taiwan and Chinese teas in a traditional gaiwan, and our Japanese teas in an iron pot.

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